Coq Au Vin

Directions

1. 1
   segment the chicken, leaving the skin on and leaving the chunks fairly large.
2. 2
   coat in seasoned flour.
3. 3
   Heat up the olive oil in a large non-stick pan.
4. 4
   Add the bacon, pancetta and finely chopped thyme and fry for approximately 5 minutes.
5. 5
   Add the chicken andfry until golden brown.
6. 6
   Add the onion,shallots and garlic, fry for a further minute or two.
7. 7
   Add the wine and simmer for approximately one hour.
8. 8
   Remove the chicken and vegetables, leaving just the sauce.
9. 9
   Mix the unsalted butter and the 1 oz plain flour into a beurre mernier.
10. 10
    Add this to the sauce.
11. 11
    Pour the thickened sauce over the chicken.
12. 12
    Serve with new potatoes and a glass of red wine.